Savory Curry Eggplant Casserole

February 3, 2011 in Casseroles, Main Dish, Side Dishes, Vegetables, Wheat Berry Recipes by Joyce Bunderson

If you or your family need animal protein to consider a recipe a main dish, you may add cubed cooked chicken or turkey to this dish. Don’t forget that eggplant, onions, wheat berries and Parmesan cheese all are sources of protein.


6 – 8 cups eggplant, cut to ½ inch cubes (about 1 large eggplant)
1 cup yellow onion, chopped
1 teaspoon cumin seeds
3 tablespoons extra virgin olive oil
1 ½ cup cooked wheat berries
2 medium Roma tomatoes, diced
1 teaspoon turmeric, ground
1 teaspoon garlic, minced
2 teaspoons curry power
½ teaspoon red chili powder
Salt, as desired
¼ cup Parmesan cheese, if desired
3 tablespoons Greek Yogurt, per serving.

Preheat oven to 375 degrees F. Saute eggplant, cumin seeds and onion in oil until the onion becomes clear and the eggplant is beginning to soften. Stir in the cooked wheat berries, tomatoes, and spice. Pour into a greased 9” X 13” baking dish. Sprinkle with Parmesan cheese, if desired. Bake for 25 minutes, until the top is crusty. Serve with a dollop of Greek Yogurt.

Chop onion and cube eggplant.

Heat skillet with olive oil; add onions, eggplant and cumin seeds; cook until onions are tender.

Add tomatoes and spices and mix together.

Put into 13" x 9" casserole dish and sprinkle with parmesan cheese.

Bake at 375 F for 25 minutes.